CA2501900A1 - Encapsulated functional bakery ingredients - Google Patents
Encapsulated functional bakery ingredients Download PDFInfo
- Publication number
- CA2501900A1 CA2501900A1 CA002501900A CA2501900A CA2501900A1 CA 2501900 A1 CA2501900 A1 CA 2501900A1 CA 002501900 A CA002501900 A CA 002501900A CA 2501900 A CA2501900 A CA 2501900A CA 2501900 A1 CA2501900 A1 CA 2501900A1
- Authority
- CA
- Canada
- Prior art keywords
- composition according
- group
- release agent
- bakery ingredients
- hydrocolloids
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
- 239000004615 ingredient Substances 0.000 title claims abstract 15
- 239000000203 mixture Substances 0.000 claims abstract 20
- 239000003795 chemical substances by application Substances 0.000 claims abstract 9
- 239000000416 hydrocolloid Substances 0.000 claims abstract 7
- UFTFJSFQGQCHQW-UHFFFAOYSA-N triformin Chemical compound O=COCC(OC=O)COC=O UFTFJSFQGQCHQW-UHFFFAOYSA-N 0.000 claims abstract 7
- 108090000790 Enzymes Proteins 0.000 claims abstract 6
- 102000004190 Enzymes Human genes 0.000 claims abstract 6
- 238000002844 melting Methods 0.000 claims abstract 6
- 230000008018 melting Effects 0.000 claims abstract 6
- OGBUMNBNEWYMNJ-UHFFFAOYSA-N batilol Chemical class CCCCCCCCCCCCCCCCCCOCC(O)CO OGBUMNBNEWYMNJ-UHFFFAOYSA-N 0.000 claims abstract 5
- 239000008187 granular material Substances 0.000 claims abstract 5
- DNISEZBAYYIQFB-PHDIDXHHSA-N (2r,3r)-2,3-diacetyloxybutanedioic acid Chemical compound CC(=O)O[C@@H](C(O)=O)[C@H](C(O)=O)OC(C)=O DNISEZBAYYIQFB-PHDIDXHHSA-N 0.000 claims abstract 4
- 229920002472 Starch Polymers 0.000 claims abstract 4
- 238000002360 preparation method Methods 0.000 claims abstract 4
- 235000019698 starch Nutrition 0.000 claims abstract 4
- 238000000034 method Methods 0.000 claims abstract 3
- 239000002245 particle Substances 0.000 claims 9
- 235000013312 flour Nutrition 0.000 claims 6
- 229940088598 enzyme Drugs 0.000 claims 5
- 108010068370 Glutens Proteins 0.000 claims 3
- GXCLVBGFBYZDAG-UHFFFAOYSA-N N-[2-(1H-indol-3-yl)ethyl]-N-methylprop-2-en-1-amine Chemical compound CN(CCC1=CNC2=C1C=CC=C2)CC=C GXCLVBGFBYZDAG-UHFFFAOYSA-N 0.000 claims 3
- 239000003995 emulsifying agent Substances 0.000 claims 3
- 235000021312 gluten Nutrition 0.000 claims 3
- 239000002265 redox agent Substances 0.000 claims 3
- 150000003839 salts Chemical class 0.000 claims 3
- 239000008107 starch Substances 0.000 claims 3
- 239000000725 suspension Substances 0.000 claims 3
- 239000004382 Amylase Substances 0.000 claims 2
- 238000004519 manufacturing process Methods 0.000 claims 2
- LDVVTQMJQSCDMK-UHFFFAOYSA-N 1,3-dihydroxypropan-2-yl formate Chemical group OCC(CO)OC=O LDVVTQMJQSCDMK-UHFFFAOYSA-N 0.000 claims 1
- 102100026189 Beta-galactosidase Human genes 0.000 claims 1
- 102100032487 Beta-mannosidase Human genes 0.000 claims 1
- 108010059892 Cellulase Proteins 0.000 claims 1
- 101710121765 Endo-1,4-beta-xylanase Proteins 0.000 claims 1
- 108010015776 Glucose oxidase Proteins 0.000 claims 1
- 239000004366 Glucose oxidase Substances 0.000 claims 1
- 108010059881 Lactase Proteins 0.000 claims 1
- 108090001060 Lipase Proteins 0.000 claims 1
- 102000004882 Lipase Human genes 0.000 claims 1
- 239000004367 Lipase Substances 0.000 claims 1
- 102000004316 Oxidoreductases Human genes 0.000 claims 1
- 108090000854 Oxidoreductases Proteins 0.000 claims 1
- 108091005804 Peptidases Proteins 0.000 claims 1
- 102000003992 Peroxidases Human genes 0.000 claims 1
- 239000004365 Protease Substances 0.000 claims 1
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 claims 1
- 108090000637 alpha-Amylases Proteins 0.000 claims 1
- 108010051210 beta-Fructofuranosidase Proteins 0.000 claims 1
- 108010005774 beta-Galactosidase Proteins 0.000 claims 1
- 108010055059 beta-Mannosidase Proteins 0.000 claims 1
- 235000008429 bread Nutrition 0.000 claims 1
- 229940106157 cellulase Drugs 0.000 claims 1
- 238000001816 cooling Methods 0.000 claims 1
- 238000005538 encapsulation Methods 0.000 claims 1
- 108010041969 feruloyl esterase Proteins 0.000 claims 1
- 108010066429 galactomannanase Proteins 0.000 claims 1
- 229940116332 glucose oxidase Drugs 0.000 claims 1
- 235000019420 glucose oxidase Nutrition 0.000 claims 1
- 108010002430 hemicellulase Proteins 0.000 claims 1
- 229940059442 hemicellulase Drugs 0.000 claims 1
- 239000001573 invertase Substances 0.000 claims 1
- 235000011073 invertase Nutrition 0.000 claims 1
- 229940116108 lactase Drugs 0.000 claims 1
- -1 ligoxygenase Proteins 0.000 claims 1
- 235000019421 lipase Nutrition 0.000 claims 1
- 229940040461 lipase Drugs 0.000 claims 1
- 239000007788 liquid Substances 0.000 claims 1
- 108040007629 peroxidase activity proteins Proteins 0.000 claims 1
- 235000019419 proteases Nutrition 0.000 claims 1
- 238000005507 spraying Methods 0.000 claims 1
- 125000004079 stearyl group Chemical group [H]C([*])([H])C([H])([H])C([H])([H])C([H])([H])C([H])([H])C([H])([H])C([H])([H])C([H])([H])C([H])([H])C([H])([H])C([H])([H])C([H])([H])C([H])([H])C([H])([H])C([H])([H])C([H])([H])C([H])([H])C([H])([H])[H] 0.000 claims 1
- 150000002632 lipids Chemical class 0.000 abstract 2
- 240000004808 Saccharomyces cerevisiae Species 0.000 abstract 1
- 235000014680 Saccharomyces cerevisiae Nutrition 0.000 abstract 1
- 239000000796 flavoring agent Substances 0.000 abstract 1
- 235000019634 flavors Nutrition 0.000 abstract 1
- 235000000346 sugar Nutrition 0.000 abstract 1
- 150000008163 sugars Chemical class 0.000 abstract 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 abstract 1
Classifications
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D8/00—Methods for preparing or baking dough
- A21D8/02—Methods for preparing dough; Treating dough prior to baking
- A21D8/04—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12N—MICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
- C12N9/00—Enzymes; Proenzymes; Compositions thereof; Processes for preparing, activating, inhibiting, separating or purifying enzymes
- C12N9/98—Preparation of granular or free-flowing enzyme compositions
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/02—Treatment of flour or dough by adding materials thereto before or during baking by adding inorganic substances
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/14—Organic oxygen compounds
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/14—Organic oxygen compounds
- A21D2/16—Fatty acid esters
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/14—Organic oxygen compounds
- A21D2/18—Carbohydrates
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/14—Organic oxygen compounds
- A21D2/22—Ascorbic acid
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/24—Organic nitrogen compounds
- A21D2/245—Amino acids, nucleic acids
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D8/00—Methods for preparing or baking dough
- A21D8/02—Methods for preparing dough; Treating dough prior to baking
- A21D8/04—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes
- A21D8/042—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes with enzymes
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D8/00—Methods for preparing or baking dough
- A21D8/02—Methods for preparing dough; Treating dough prior to baking
- A21D8/04—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes
- A21D8/047—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes with yeasts
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/70—Fixation, conservation, or encapsulation of flavouring agents
- A23L27/72—Encapsulation
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P10/00—Shaping or working of foodstuffs characterised by the products
- A23P10/30—Encapsulation of particles, e.g. foodstuff additives
- A23P10/35—Encapsulation of particles, e.g. foodstuff additives with oils, lipids, monoglycerides or diglycerides
Abstract
The present invention is concerned with lipid-encapsulated or lipid-coated functional bakery ingredients. More particularly, the invention relates to a granule suitable for use in the preparation of a dough, comprising: a. a hydrophilic core with a diameter of at least 5 ~m, said core containing a functional bakery ingredient selected from the group of enzymes, oxidoreductants, acidulants, hydrocolloids, starches, yeast, sugars, water, flavours and combinations thereof; and b. a lipophilic substantially continuous layer encapsulating the core, which layer contains at least 50 wt.%
triglyceride fat with a slip melting point of at least 30~C and at least 1 wt.% of a release agent selected from the group of monoglycerides, diglycerides, diacetyl tartaric acid ester of mono and/or diglyceride (datem), stearyl-lactylates and combinations thereof. Other aspects of the invention relate to methods for preparing the aforementioned encapsulated or coated ingredients and the use of these lipid-encapsulated or lipid-coated ingredients in the preparation of a dough composition.
triglyceride fat with a slip melting point of at least 30~C and at least 1 wt.% of a release agent selected from the group of monoglycerides, diglycerides, diacetyl tartaric acid ester of mono and/or diglyceride (datem), stearyl-lactylates and combinations thereof. Other aspects of the invention relate to methods for preparing the aforementioned encapsulated or coated ingredients and the use of these lipid-encapsulated or lipid-coated ingredients in the preparation of a dough composition.
Claims (14)
1. A composition comprising granules suitable for use in the preparation of a dough, said granules having an average diameter in the range of 30-500 µm and comprising:
a. a hydrophilic core with a diameter of at least 5 µm, said core containing one or more functional bakery ingredients selected from the group of enzymes, acidulants; and hydrocolloids; and b. a lipophilic substantially continuous layer encapsulating the core, which layer contains at least 50 wt.% triglyceride fat with a slip melting point of at least 30°C and at least 1 wt.% of a release agent selected from the group of monoglycerides, diglycerides, diacetyl tartaric acid ester of mono- and/or diglyceride (datem), stearyl-lactylates and combinations thereof;
and further comprising one or more bakery ingredients in particulate form said one or more bakery ingredients being selected from the group consisting of redox agents, emulsifiers, hydrocolloids, flour, salts, malt flour, malt extract, gluten and starch.
a. a hydrophilic core with a diameter of at least 5 µm, said core containing one or more functional bakery ingredients selected from the group of enzymes, acidulants; and hydrocolloids; and b. a lipophilic substantially continuous layer encapsulating the core, which layer contains at least 50 wt.% triglyceride fat with a slip melting point of at least 30°C and at least 1 wt.% of a release agent selected from the group of monoglycerides, diglycerides, diacetyl tartaric acid ester of mono- and/or diglyceride (datem), stearyl-lactylates and combinations thereof;
and further comprising one or more bakery ingredients in particulate form said one or more bakery ingredients being selected from the group consisting of redox agents, emulsifiers, hydrocolloids, flour, salts, malt flour, malt extract, gluten and starch.
2. The composition according to claim 1, wherein the functional bakery ingredient is an enzyme.
3. The composition according to claim 2, wherein the core contains an enzyme selected from the group consisting of .alpha.-amylase, .beta.-amylase, xylanase, hemi-cellulase, cellulase, lipase, protease, glucose oxidase, oxidoreductase, ligoxygenase, peroxidase, ferulic acid esterase, pullulanase, invertase, mannanase, galactomannanase, lactase and combinations thereof.
4. The composition according to any one of the preceding claims, wherein the release agent is selected from the group consisting of monoglycerides, datem, stearyl lactylates and combinations thereof.
5. The composition according to claim 4, wherein the release agent is monoglyceride.
6. The composition according to claim 4, wherein the release agent is datem.
7. The composition according to any one of the preceding claims, wherein the lipophilic layer contains between 2 and 40 wt.% of the release agent.
8. The composition according to any one of the preceding claims, wherein the triglyceride fat displays a slip melting point in the range of 34-40°C.
9. The composition according to any one of the preceding claims, wherein the triglyceride fat displays an N-profile of N20 > 50; 10 <=N30 <=60;
and N40 < 5.
and N40 < 5.
10. The composition according to any one of the preceding claims, wherein the average diameter of the granules is in the range of 60-400 µm.
11. Use of the composition according to any one of the preceding claims in the preparation of a dough, preferably a bread dough.
12. A dough comprising between 0.01 and 5 wt.% of a composition according to any one of claims 1-10.
13. A method of manufacturing a composition according to any one of claims 1-said method comprising the steps of:
a. preparing a plurality of particles with a diameter of at least 5 µm, said particles containing one or more functional bakery ingredients selected from the group of enzymes, acidulents, and hydrocolloids, b. preparing a blend containing at lest 50 wt.% of a triglyceride fat with a slip melting point of at least 30°C and at least 1 wt.% of a release agent selected from the group of monoglycerides, diglycerides, diacetyl tartaric acid ester of mono- and/or diglyceride (datem), stearyl-lactylates and combinations thereof; and c. spraying the blend obtained from step b. in melted form onto the plurality of particles obtained from step a to achieve encapsulation of the particle with a substantially continuous layer of the said blend;
d. cooling the resulting encapsulated particles to obtain a plurality of encapsulated particles that exhibit free flowing behaviour: and e. incorporating one or more bakery ingredients in particulate form, said one or more bakery ingredients being selected from the group consisting of redox agents, emulsifiers, hydrocolloids, flour, salts, malt flour, malt extract, gluten and starch.
a. preparing a plurality of particles with a diameter of at least 5 µm, said particles containing one or more functional bakery ingredients selected from the group of enzymes, acidulents, and hydrocolloids, b. preparing a blend containing at lest 50 wt.% of a triglyceride fat with a slip melting point of at least 30°C and at least 1 wt.% of a release agent selected from the group of monoglycerides, diglycerides, diacetyl tartaric acid ester of mono- and/or diglyceride (datem), stearyl-lactylates and combinations thereof; and c. spraying the blend obtained from step b. in melted form onto the plurality of particles obtained from step a to achieve encapsulation of the particle with a substantially continuous layer of the said blend;
d. cooling the resulting encapsulated particles to obtain a plurality of encapsulated particles that exhibit free flowing behaviour: and e. incorporating one or more bakery ingredients in particulate form, said one or more bakery ingredients being selected from the group consisting of redox agents, emulsifiers, hydrocolloids, flour, salts, malt flour, malt extract, gluten and starch.
14. A method of manufacturing a composition according to any one of claims 1-said method comprising the steps of:
a. preparing a plurality of particles with a diameter of at least 5 µm, said particles containing one or more functional bakery ingredients selected from the group of enzymes, acidulants, and hydrocolloids b. combining the plurality of particles with triglyceride fat and a release agent selected from the group of monoglycerides, diglycerides, diacetyl tartaric acid ester of mono- and/or diglyceride (datem), stearyl-lactylates and combinations thereof provide a blend wherein the lipophilic component contains at least 50 wt.% triglyceride fat with a slip melting point of at least 30°C and at least 1 wt.% of the release agent;
c. preparing a homogeneous suspension from the blend obtained from step b, wherein the continuous phase of the suspension is formed by molten lipophilic component;
d. atomising the homogeneous suspension into a gaseous or liquid medium with a temperature below the melting point of the lipophilic component; and e. recovering the resulting granules: and f. incorporating one or more bakery ingredients in particulate form, said one or more bakery ingredients being selected from the group consisting of redox agents, emulsifiers, hydrocolloids, flour, salts, malt flour, malt extract, gluten and starch.
a. preparing a plurality of particles with a diameter of at least 5 µm, said particles containing one or more functional bakery ingredients selected from the group of enzymes, acidulants, and hydrocolloids b. combining the plurality of particles with triglyceride fat and a release agent selected from the group of monoglycerides, diglycerides, diacetyl tartaric acid ester of mono- and/or diglyceride (datem), stearyl-lactylates and combinations thereof provide a blend wherein the lipophilic component contains at least 50 wt.% triglyceride fat with a slip melting point of at least 30°C and at least 1 wt.% of the release agent;
c. preparing a homogeneous suspension from the blend obtained from step b, wherein the continuous phase of the suspension is formed by molten lipophilic component;
d. atomising the homogeneous suspension into a gaseous or liquid medium with a temperature below the melting point of the lipophilic component; and e. recovering the resulting granules: and f. incorporating one or more bakery ingredients in particulate form, said one or more bakery ingredients being selected from the group consisting of redox agents, emulsifiers, hydrocolloids, flour, salts, malt flour, malt extract, gluten and starch.
Applications Claiming Priority (3)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| EP02079422.8 | 2002-10-22 | ||
| EP20020079422 EP1413202A1 (en) | 2002-10-22 | 2002-10-22 | Lipid-encapsulated functional bakery ingredients |
| PCT/NL2003/000711 WO2004037004A2 (en) | 2002-10-22 | 2003-10-22 | Encapsulated functional bakery ingredients |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CA2501900A1 true CA2501900A1 (en) | 2004-05-06 |
| CA2501900C CA2501900C (en) | 2011-09-06 |
Family
ID=32050077
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CA2501900A Expired - Lifetime CA2501900C (en) | 2002-10-22 | 2003-10-22 | Encapsulated functional bakery ingredients |
Country Status (11)
| Country | Link |
|---|---|
| US (1) | US20060110494A1 (en) |
| EP (2) | EP1413202A1 (en) |
| JP (1) | JP2006503577A (en) |
| KR (1) | KR100818775B1 (en) |
| CN (1) | CN100539848C (en) |
| AU (1) | AU2003272150A1 (en) |
| CA (1) | CA2501900C (en) |
| DK (1) | DK1553840T4 (en) |
| ES (1) | ES2395723T5 (en) |
| PT (1) | PT1553840E (en) |
| WO (1) | WO2004037004A2 (en) |
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| EP1413202A1 (en) † | 2002-10-22 | 2004-04-28 | CSM Nederland B.V. | Lipid-encapsulated functional bakery ingredients |
| US6835397B2 (en) * | 2002-12-23 | 2004-12-28 | Balchem Corporation | Controlled release encapsulated bioactive substances |
| ES2921427T3 (en) | 2004-01-23 | 2022-08-25 | Eden Research Plc | Nematode elimination methods that comprise the application of an encapsulated terpene component |
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| DE102004021384A1 (en) * | 2004-04-30 | 2005-11-24 | Henkel Kgaa | Process for the production of granules with improved storage stability and abrasion resistance |
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| US20080058282A1 (en) | 2005-08-30 | 2008-03-06 | Fallon Joan M | Use of lactulose in the treatment of autism |
| EP1954130B1 (en) | 2005-11-30 | 2018-06-13 | Eden Research Plc | Methods comprising terpene mixtures comprising thymol and citral |
| AU2006321415B2 (en) | 2005-11-30 | 2012-11-08 | Cornell University | Terpene-containing compositions and methods of making and using them |
| DE102006001553A1 (en) * | 2006-01-05 | 2007-07-19 | Ipc Process-Center Gmbh & Co. | Particles with sensitive component contained therein |
| GB0600913D0 (en) | 2006-01-17 | 2006-02-22 | Syngenta Ltd | Improvements in or relating to organic compounds |
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| RU2467572C2 (en) * | 2006-08-22 | 2012-11-27 | Даниско А/С | Composition of dough containing rye flour, gluten, and possibly enhancer of gluten, encapsulated acidulant or emulsifier, and baked products obtained from said composition of dough |
| PT2147149T (en) * | 2007-05-16 | 2017-05-03 | Buckman Laboratories Int Inc | Methods to control organic contaminants in fibers |
| NL1034065C2 (en) * | 2007-06-29 | 2008-12-30 | Friesland Brands Bv | Preparation of particles. |
| WO2009024475A1 (en) * | 2007-08-20 | 2009-02-26 | Dsm Ip Assets B.V. | Coated benzoic acid or benzoate salt |
| US8658163B2 (en) | 2008-03-13 | 2014-02-25 | Curemark Llc | Compositions and use thereof for treating symptoms of preeclampsia |
| US8084025B2 (en) | 2008-04-18 | 2011-12-27 | Curemark Llc | Method for the treatment of the symptoms of drug and alcohol addiction |
| US9320780B2 (en) | 2008-06-26 | 2016-04-26 | Curemark Llc | Methods and compositions for the treatment of symptoms of Williams Syndrome |
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| US10776453B2 (en) | 2008-08-04 | 2020-09-15 | Galenagen, Llc | Systems and methods employing remote data gathering and monitoring for diagnosing, staging, and treatment of Parkinsons disease, movement and neurological disorders, and chronic pain |
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2002
- 2002-10-22 EP EP20020079422 patent/EP1413202A1/en not_active Withdrawn
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2003
- 2003-10-22 DK DK03754312.1T patent/DK1553840T4/en active
- 2003-10-22 US US10/531,767 patent/US20060110494A1/en not_active Abandoned
- 2003-10-22 ES ES03754312T patent/ES2395723T5/en not_active Expired - Lifetime
- 2003-10-22 JP JP2004546547A patent/JP2006503577A/en active Pending
- 2003-10-22 KR KR1020057007024A patent/KR100818775B1/en not_active IP Right Cessation
- 2003-10-22 WO PCT/NL2003/000711 patent/WO2004037004A2/en active Application Filing
- 2003-10-22 PT PT37543121T patent/PT1553840E/en unknown
- 2003-10-22 CN CNB2003801018962A patent/CN100539848C/en not_active Expired - Fee Related
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- 2003-10-22 AU AU2003272150A patent/AU2003272150A1/en not_active Abandoned
- 2003-10-22 CA CA2501900A patent/CA2501900C/en not_active Expired - Lifetime
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| KR100818775B1 (en) | 2008-04-02 |
| WO2004037004A3 (en) | 2004-10-21 |
| CA2501900C (en) | 2011-09-06 |
| EP1553840A2 (en) | 2005-07-20 |
| KR20050072769A (en) | 2005-07-12 |
| US20060110494A1 (en) | 2006-05-25 |
| WO2004037004A2 (en) | 2004-05-06 |
| CN1705440A (en) | 2005-12-07 |
| JP2006503577A (en) | 2006-02-02 |
| DK1553840T3 (en) | 2012-10-22 |
| PT1553840E (en) | 2013-01-22 |
| DK1553840T4 (en) | 2020-06-22 |
| EP1553840B2 (en) | 2020-03-25 |
| ES2395723T5 (en) | 2020-11-16 |
| AU2003272150A8 (en) | 2004-05-13 |
| EP1413202A1 (en) | 2004-04-28 |
| EP1553840B1 (en) | 2012-10-03 |
| AU2003272150A1 (en) | 2004-05-13 |
| ES2395723T3 (en) | 2013-02-14 |
| CN100539848C (en) | 2009-09-16 |
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